Happy Meatless Monday! I would like to welcome Deborah from Confessions of a Mother Runner to Meatless Monday as we will now be joining forces to co-host Meatless Monday (complete with thumbnails) to spread the movement, and help share the best meatless recipes around. We will still be celebrating Marvelous Mondays, as optimism and gratitude are always important, especially as the winter closes in, but we hope you will join with us in sharing your meatless meals every monday from now on.
Before we get into it further, why is Meatless Monday so important?
My capstone paper for my MBA was about sustainability within the Food system. As much as I hypothesized about the difference eating local would make, I was shocked to discover that meat consumption was significantly more damaging to the environment than importing foods. If every American household reduced their red meat consumption by once per week, this would achieve the same reduction in greenhouse gas emissions as every American household only purchasing locally.
Starting the Week off Right
If you eat one less burger a week, it’s like taking your car off the road for 320 miles or line-drying your clothes half the time. 10
If your four-person family skips meat and cheese one day a week, it’s like taking your car off the road for five weeks – or reducing everyone’s daily showers by 3 minutes. 11
If your four-person family skips steak once a week, it’s like taking your car off the road for nearly three months. 12
If everyone in the U.S. ate no meat or cheese just one day a week, it would be like not driving 91 billion miles – or taking 7.6 million cars off the road. 13
Somehow it is almost the end of the summer, which makes me a little sad. To make the most of the last of the summer fruits, I have been gorging on peaches while they are in season in Michigan. They are possibly my favorite fruit, and with the cooler morning temperatures, this recipe is the perfect transition from summer fruity, light meals into comforting fall options.
I hope you enjoy this as much as I did. The steel cut oats bring a delightful chewiness to the oatmeal, and the walnuts add a wonderful crunch. Dessert for breakfast? This is about the healthiest way you could trick your sweet tooth into thinking so.
Peach Crumble Steel Cut Oatmeal
Preparation time: 5 minutes
Cooking Time: 10 minutes
1/2 tbsp butter
1/2 ripe peach, (half diced, half large chunks)
2/3 cup almond milk
1/3 cup steel cut oats
1/4 tsp cinnamon
1 piece crystalized ginger (or 1/2 tsp fresh ginger)
1/2 tsp vanilla
Pinch of salt
1/2 tbsp brown sugar
2 walnuts, chopped
Melt the butter over a medium high heat in a small saucepan. Cook for 2 minutes, or until almost browned. Turn the heat down to medium, and add the large chunks of peaches. Cook for 3-4 minutes so the edges of the peach are browned and caramelized.
Add the milk, and stir well. When the milk is almost boiling, add the oats, cinnamon, ginger, salt, and vanilla. Allow to come to a boil, and turn down the heat to low.
Cook for another 5-8 minutes, stirring regularly until the steel cut oats are at desired consistency (I like mine chewy so mine was closer to the 5 minute mark).
Stir in the brown sugar and walnuts, and serve with the diced peaches on top.
352 calories, 21g fat, 591mg sodium, 28g carbohydrates, 10g fiber, 8g sugar, 0mg cholesterol, 11g protein
Are you sad summer is coming to an end, or excited for fall? What other reasons do you have to go meatless?
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